Around the World in 80 Plates: Spain (cont)

I have made this delicious Paella about twelve times since I tested it a few months back for Tamasin Noyes' upcoming book, Grills Gone Vegan. The book comes out in early January but it is up for preorder now so why not show her some love and order yourself a copy early and treat yourself for Christmas! 

From what I have read about paella it is from Valencia, a specific region of Spain. This paella is less than traditional, both in cooking method, pan and ingredients. Tami had cooking instructions for both the grill and in the oven but both were cooked in a cast iron pan. I have mostly made it in the oven just for ease and it comes together incredibly quick, quick enough for a weeknight supper. Tami's version is topped with grilled tofu, lemon slices (definite must, it adds so much) and grilled pepper rings. Underneath all that grilled goodness is the most flavourful rice that is studded with Field Roast apple sage sausages. It is a definite showstopper too! I guarantee with one taste you will be in love and savouring what I think should be the new tradition. 

Around the World in 80 Plates: Spain

Next up is Spain! I have never been to Spain and I don't know much about the food except everyone always talks about tapas. I decided to use my trusty copy of 30 Minute Vegan Taste of Europe for some inspiration. I landed on Babe's Bocadillos. It is an iconic sandwich made on a baguette that may contain different types of fillings, according to Wikipedia, and for this vegan version, it is filled with tofu ham. There is a recipe included in the book but I had already prepared the night before a batch of Baked Pressed Tofu from Terry Hope Romero's soon to be released cookbook, Vegan Eats World, so I went ahead and used that. I wanted to have lots of paper thin slices of tofu ham and thought about how to make that happen. I landed on using my potato peeler and it worked like a charm. It made the texture much more close to sliced ham. The recipe said to load it up with sliced tomatoes, red onions, vegan cheese and a mix of mayo and mustard. I used the Air Dried Cheddar from Miyoko Schinner's Artisan Vegan Cheese and it really stood out in the sandwich as a rich cheddar with the tofu ham. I also used this tasty mustard that I picked up at Farm Boy recently called Saucy Mama (how could I resist!) Smoky Garlic Mustard. It is soooo tasty and I think it worked really well with the tofu ham.

This sandwich is seriously delicious! I made it on a half baguette and thought I would just eat half but I shamefully admit I ate the whole thing. It was one of those, I'm full but it tastes good kind of moments but after I was done, I wasn't sorry. It is full of flavour and crunch. Ryan was jealous as I was describing it over the phone at lunch time so I guess I will have to make it again soon and maybe I'll share it with him...maybe!